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Lemon Sparkler

Lemon Sparkler


INGREDIENTS

  • 1 oz Comisario Blanco
  • 1/2 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 2 oz chilled sparkling wine
  • Lemon twist garnish


METHOD

  1. Add Comisario Blanco, fresh lemon juice, and simple syrup into a shaker with ice.
  2. Shake until perfectly chilled.
  3. Strain into a chilled champagne flute.
  4. Top with sparkling wine.
  5. Garnish with a long lemon twist for an elegant aromatic finish.


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Delivery On Us.
A Gift
For Mom.

Mother’s Day Lemon Sparkler

Mother’s Day is a celebration of elegance, warmth, and the people who make every gathering feel unforgettable. This year, elevate the occasion with a cocktail designed to feel bright, refined, and effortlessly celebratory.

The Lemon Sparkler brings together the crisp purity of Comisario Blanco with fresh lemon, delicate bubbles, and a long citrus twist for a cocktail that feels equally at home at a luxurious brunch table or an intimate afternoon toast in the sun.

Clean, vibrant, and beautifully balanced, it is a sparkling cocktail that honors the occasion with sophistication rather than excess.

Lemon Sparkler Tasting Notes

The Lemon Sparkler opens with bright citrus aromatics and delicate effervescence before revealing the smooth character of Comisario Blanco beneath the bubbles. Fresh lemon zest, soft minerality, and subtle agave sweetness create a refined balance that finishes crisp, clean, and refreshing.

It is light enough for brunch, elegant enough for celebration, and memorable enough to become a new tradition.

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Comisario Atelier

Signature Cocktails

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Tierra Firme

Earth Day Cocktail - Tierra Firme - Comisario Anejo

Tierra Firme

Time, translated through the land.

Añejo tequila opens with warmth and quiet depth, shaped by wood and patience. Cacao and subtle bitterness trace the edges, while a faint herbal smoke lingers just beyond the glass.

Nothing rushes forward.
Everything settles into place.

Earth, refined.

Ingredients

  • 2 oz Tequila Comisario Anejo

  • 0.2 oz raw agave nectar

  • 2 dashes cacao bitters

  • 1 dash walnut bitters

  • 1 drop saline solution
  • Add all ingredients to a mixing glass
  • Stir slowly over ice (25–30 seconds)
  • Strain over a large clear cube in a heavy rocks glass

Flavor Architecture

  • Entry: warm agave, softened by oak
  • Mid: cacao, subtle nut, faint sweetness
  • Finish: dry, mineral, lightly herbal smoke

This should feel:

  • still
  • grounded
  • quietly complex

  • 2 oz Tequila Comisario Anejo

  • 0.2 oz raw agave nectar

  • 2 dashes cacao bitters

  • 1 dash walnut bitters

  • 1 drop saline solution
  • Add all ingredients to a mixing glass
  • Stir slowly over ice (25–30 seconds)
  • Strain over a large clear cube in a heavy rocks glass

Flavor Architecture

  • Entry: warm agave, softened by oak
  • Mid: cacao, subtle nut, faint sweetness
  • Finish: dry, mineral, lightly herbal smoke

This should feel:

  • still
  • grounded
  • quietly complex

Kiwi Mint Margarita

Kiwi Margarita

Kiwi Mint Margarita

Bright kiwi meets cool mint and fresh lime, layered over Comisario Blanco tequila for a margarita that is both vibrant and composed. An unexpected pairing refined into clarity, inspired by contrast and balance.

Ingredients

Ingredients

  • 2 oz Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.5 oz fresh kiwi (pressed or puréed, then strained)
  • 0.25 oz agave nectar (very light)
  • 3–4 mint leaves
  • 2 drops saline solution

1. Kiwi refinement

Blend kiwi, then fine strain completely.
You want clean juice, not pulp or seeds.

2. Mint control

Do not muddle aggressively.
Lightly press or “clap” the leaves to release aroma without bitterness.

3. Balance

Taste before shaking:

  • Kiwi should feel bright, not sour
  • Mint should be present only in aroma

Method

  1. Add all ingredients to shaker
  2. Shake with ice (10–12 seconds)
  3. Double strain into chilled coupe or over a clear cube

 

Bright kiwi opens with a sharp, almost electric edge, softened by a quiet lift of mint and anchored by pure agave.

What begins as tension settles into something composed.
Cool, precise, and unexpectedly balanced.

Ingredients

  • 2 oz Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.5 oz fresh kiwi (pressed or puréed, then strained)
  • 0.25 oz agave nectar (very light)
  • 3–4 mint leaves
  • 2 drops saline solution

1. Kiwi refinement

Blend kiwi, then fine strain completely.
You want clean juice, not pulp or seeds.

2. Mint control

Do not muddle aggressively.
Lightly press or “clap” the leaves to release aroma without bitterness.

3. Balance

Taste before shaking:

  • Kiwi should feel bright, not sour
  • Mint should be present only in aroma

Method

  1. Add all ingredients to shaker
  2. Shake with ice (10–12 seconds)
  3. Double strain into chilled coupe or over a clear cube

 

Bright kiwi opens with a sharp, almost electric edge, softened by a quiet lift of mint and anchored by pure agave.

What begins as tension settles into something composed.
Cool, precise, and unexpectedly balanced.

Coconut Margarita

Coconut Margarita

Coconut Margarita

The purity of agave leads, lifted by lime at full brightness. Beneath it, a softened texture emerges, almost imperceptible, carrying a gentle echo of coconut that lingers rather than speaks.

What begins with clarity resolves into something more composed.
Subtle. Intentional. Earned.

Step One

What You’ll Use

  • 750 ml Comisario Blanco
  • 30–40 ml liquid coconut oil (not cream, not milk)

1. Combine
Gently mix the coconut oil into the Comisario Blanco Tequila.
Do not shake aggressively. You’re integrating, not emulsifying.

2. Rest
Let sit at room temperature for 3–4 hours.
This is where the oil bonds aroma and texture into the spirit.

3. Freeze
Place in freezer overnight.
The fat will solidify and separate cleanly.

4. Remove + Filter

  • Break off the solid coconut layer
  • Fine strain through coffee filter or cloth

Result:
Crystal-clear tequila with a soft coconut finish and lifted mouthfeel

 

Ingredients

  • 2 oz coconut-washed Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.25 oz dry curaçao
  • 0.25 oz coconut water (optional, very light)
  • 2 drops saline solution

Method

Shake, double strain into a frozen coupe.
Express lime peel, discard.

Slice a thin wheel of lime and garnish glass.

What You’ll Use

  • 750 ml Comisario Blanco
  • 30–40 ml liquid coconut oil (not cream, not milk)

1. Combine
Gently mix the coconut oil into the Comisario Blanco Tequila.
Do not shake aggressively. You’re integrating, not emulsifying.

2. Rest
Let sit at room temperature for 3–4 hours.
This is where the oil bonds aroma and texture into the spirit.

3. Freeze
Place in freezer overnight.
The fat will solidify and separate cleanly.

4. Remove + Filter

  • Break off the solid coconut layer
  • Fine strain through coffee filter or cloth

Result:
Crystal-clear tequila with a soft coconut finish and lifted mouthfeel

 

Ingredients

  • 2 oz coconut-washed Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.25 oz dry curaçao
  • 0.25 oz coconut water (optional, very light)
  • 2 drops saline solution

Method

Shake, double strain into a frozen coupe.
Express lime peel, discard.

Slice a thin wheel of lime and garnish glass.